Crispy Shrimp Avocado Taquitos

The aroma of shrimp hitting a hot pan with chili and cumin still reminds me of my friend Maria's tiny Mexico City kitchen, where she'd press fresh tortillas into the comal while telling stories about her grandmother's taquitos stand.

Last summer I made these for a backyard gathering, watching my cousin's eyes widen when she bit into the first one, immediately asking for the recipe instead of reaching for the store bought frozen kind she'd brought.

Ingredients

• 250 g medium shrimp: Fresh shrimp transforms this dish but frozen thawed completely and patted dry works surprisingly well
• 1 tbsp olive oil: Just enough to coat the shrimp and help those spices cling to every surface
• 1 tsp chili powder: This builds the base heat that makes everything else pop
• 1/2 tsp ground cumin: Earthy and essential for that authentic depth
• 1/2 tsp smoked paprika: Adds a subtle smokiness that mimics the comal char
• 1/2 tsp garlic powder: Distributes garlic flavor evenly without burning like fresh garlic might
• 1/4 tsp salt and black pepper: Enhances all the other flavors without overwhelming
• Juice of 1/2 lime: Brightens everything and cuts through the rich elements
• 1 ripe avocado: Must be perfectly ripe with no brown spots for that buttery texture
• 1 small tomato: Adds moisture and freshness but dice it small so it doesn't make tortillas soggy
• 2 tbsp red onion: Provides a sharp bite that cuts through the creamy filling
• 1 tbsp fresh cilantro: Fresh is non negotiable here dried cilantro has zero place in this recipe
• 8 small corn tortillas: Yellow corn tortillas have better flavor and hold up better during frying than white
• 1/2 cup shredded Monterey Jack: Melts beautifully and doesn't overpower the delicate shrimp flavor
• Vegetable oil: Canola or vegetable oil has the right neutral flavor and high smoke point

Instructions

Season and cook the shrimp:

Toss shrimp with olive oil and all the spices until evenly coated then sauté in a hot skillet for 2 to 3 minutes per side until pink and fragrant

Prep the shrimp filling:

Remove shrimp from heat and chop into small bite sized pieces that will distribute evenly throughout each taquito

Mix the avocado mixture:

Gently combine diced avocado tomato red onion cilantro lime juice and salt being careful not to mash the avocado

Warm the tortillas:

Heat tortillas in a microwave for 20 seconds or in a dry skillet until pliable so they roll without cracking

Fill and roll the taquitos:

Place shrimp avocado mixture and cheese along the center then roll tightly starting from one side

Fry until golden:

Fry taquitos in hot oil seam side down first for 2 to 3 minutes per side until crispy and golden brown

Drain and serve:

Let drain on paper towels for a minute then serve immediately with your favorite toppings

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These became my go to for impromptu gatherings after the day my neighbor knocked on my door drawn in by the smell and ended up staying for dinner helping me roll the last batch.

Making Ahead

You can prep the shrimp and avocado mixture separately up to 4 hours ahead and store them in the refrigerator but I recommend rolling and frying just before serving for the crispiest results.

Baked Option

For a lighter version brush the assembled taquitos lightly with oil and bake at 220°C for 15 to 18 minutes flipping halfway until golden and crunchy though they wont be quite as crispy as fried.

Serving Suggestions

A cold Mexican lager or chilled sauvignon blanc cuts through the richness perfectly while a side of black beans and quick pickled red onions makes it feel like a complete meal.

• Set out bowls of salsa verde and crema for dipping
• Squeeze fresh lime over everything right before eating
• Extra cilantro on top makes it feel special

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There is something deeply satisfying about hearing that first crunch when someone bites into a freshly fried taquito still warm from the oil.

Recipe FAQs

→ Can I bake these taquitos instead of frying?

Yes, for a lighter version, bake the assembled taquitos at 220°C (425°F) for 15–18 minutes, brushing them lightly with oil before baking.

→ What can I use instead of shrimp?

You can easily swap the shrimp for cooked chicken, black beans, or refried beans for different protein options while keeping the same delicious preparation method.

→ How do I prevent the tortillas from cracking when rolling?

Warm the corn tortillas in a microwave or skillet until pliable before filling. This makes them flexible and less likely to crack during the rolling process.

→ Can I make these ahead of time?

You can prepare the shrimp filling and avocado mixture in advance. However, assemble and fry the taquitos just before serving for the crispiest texture and best flavor.

→ What dipping sauces work well with these taquitos?

These pair wonderfully with salsa verde, chipotle crema, guacamole, or pico de gallo. A squeeze of fresh lime juice also enhances the flavors beautifully.

→ Are corn tortillas gluten-free?

Yes, corn tortillas are typically gluten-free, but always check the packaging to verify there's no cross-contamination if you have strict dietary requirements.